Hello, fall!

With the start of my first week in ob/gyn, I completed a week of working nights on labor and delivery. Gotta say it was a thrilling, terrifying, heart warming, and heart-wrenching roller coaster ride. To mark the last night with the team, I baked gluten-free peanut butter oatmeal cookies. Just trying to stay healthy at 3am in a high-stress environment, you know ;)

Peanut butter oatmeal cookies
1. 2 eggs
2. 1/2 jar of peanut butter
3. 1/2 stick of butter, melted and at room-temp
4. 2 cups quick oats
5. 1/2 cup almonds (optional)
6. 1 Tbsp nutmeg, cinnamon each
7. 1 tsp baking soda
8. 1 cup granulated sugar

Serving size: 20 cookies

Instructions
1. Preheat oven to 375F
2. Combine peanut butter, butter, and eggs until thick and glistening.
3. Combine the dry: oats, spices, sugar, baking soda
4. Combine everything!
5. Spoon them onto a cookie sheet. Bake them for 8 minutes.

Because of the change in seasons, I'll add another autumn-themed dish. This took more effort than I had initially planned, partially because I kept burning my fingers trying to de-skin the squash.

Butternut Squash Soup
1. 1 Butternut Squash
2. 2 cups chicken stock
3. 1/2 white onion, diced
4. 2 tbsp Cinnamon, nutmeg
5. 1 tbsp Indian curry powder
6. 1 clove garlic
7. Salt and pepper to taste

Instructions
1. Split squash into 4 quarters. De-seed and de-string the base with a spoon.
2. Wrap everything in a moist paper towel. Microwave for 4 min on high x 2.
3. Meanwhile, cook the onions and garlic in medium oil.
4. De-skin and cut squash into pieces. Add it to the onions and garlic.
5. Add chicken stock. Mash up everything as best as possible
6. With a blender, puree your ingredients.
7. Add spices, salt, and pepper.

Enjoy it with a generous helping of feta cheese. The sweetness of the squash bypassed any need for sugar.